Indulge in this classic dessert, a favourite for all the family to enjoy.
Sticky Toffee Pudding Recipe
Preheat the oven to 180°C/Fan160°C, 350°F, Gas 4.
Grease and line a 20-23cm/8-9” square shallow cake tin.
Put the dates into a pan with 250ml water, bring to the boil then lower the heat and simmer 2 minutes. Remove from the heat and stir in the bicarbonate of soda.
Beat the butter and Tate & Lyle Soft Brown Sugar with the Lyle’s Black Treacle until soft and creamy, then beat in the vanilla extract and eggs.
Fold in the flour and dates with their liquid and mix well to give a soft consistency. Turn into the prepared tin and bake for 30-40 minutes or until a skewer comes out clean.
Meanwhile put all the ingredients for the toffee sauce into a pan and stir together over a low heat until the Tate & Lyle Light Soft Brown Cane Sugar has dissolved.
Cut the pudding into portions and serve with the warm toffee sauce poured over.
Ingredients – 8 items
FOR THE PUDDING
Bicarbonate of soda
Light soft brown sugar
Lyle’s Black Treacle
Self raising flour
FOR THE TOFFEE SAUCE
Lyle’s Golden Syrup
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
View all products